Creamy Chocolate Lace Cheesecake
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Ingredients
Crust
| 1-1/2 cup | chocolate cookie crumbs | | 1/2 cup | almonds, finely chopped | | 1/4 cup | butter, melted |
Filling
| 1 lb. | cream cheese, softened | | 2/3 cup | sugar | | 3 | eggs | | 2 cups | chocolate chips, melted and cooled | | 1 cup | whipping cream | | 2 tbsp. | butter | | 1 tsp. | vanilla |
Topping
| 1 cup | sour cream | | 1-1/2 tsp. | vanilla | | 1 tbsp. | sugar | | 1/2 oz. | unsweetened chocolate, melted |
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Instructions
Heat oven to 325°F. Butter a 9-inch springform pan. In a large bowl, blend crust ingredients. Press into the bottom and up the sides of the pan and refrigerate.
In a large bowl beat the cream cheese and 2/3 cup sugar until smooth. Add the eggs one at a time, beating well after each addition. Add melted chocolate chips and beat well. Add whipping cream, 2 tbsp. butter and 1 tsp. vanilla. Beat until smooth. Pour into the prepared crust and bake for 55 to 65 minutes or until edges are set. Center of cake will be soft.
Cool in pan for 5 minutes and then carefully remove the sides of the pan and cool completely. In a small bowl combine the sour cream, 1-1/2 tsp. vanilla and 1 tbsp. sugar. Stir until smooth. Spread over the cooled cheesecake. Drizzle with the 1 oz. melted chocolate in a lace pattern. Refrigerate several hours or overnight before serving.
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